本課程係為低年級同學設計，以初學者(消費者)立場瞭解國內外乳品、肉品及蛋品品質管理與分級規範，同時說明產業的畜產品品牌(例如:伊比利豬、和牛、熟成乾酪等)，其從生產地到餐桌的過程，探討肉品部位差異、特色化飼養管理目的、品牌設定與行銷方式；透過對特色畜產品品牌之認識，反饋個人未來在畜產業學習之目標。主要以課程講解加上多媒體、產品實際比較教學與測試。課程另將說明畜產品產業的管理、感官評析以及認證分級等，令學生對畜產品相關產業有更深層認知。
實作課程規劃目的在於讓同學能實地接觸品牌產品、學習感官評析，深度進行畜產品品牌之間差異化比較與討論；學生將分組學習與專題報告為實作課程進行模式，引導學生對畜產業認知，提升學習動機。藉由問題導向學習法(PBL)，鼓勵學生思考與課堂反應，並配搭討論產品開發的可能性。操練感官評析與差異探討，針對飼養管理、風味感官、品牌運作與行銷方式，瞭解畜產業的無限可能性。學期末必須完成專題解析報告，與建議改善計劃等成果報告；讓同學更能瞭解畜產產業管理之品牌價值。

This course is designed for lower-grade students to understand domestic and foreign dairy, meat and egg quality management and grading standards from the perspective of beginners (consumers). It also explains the industry’s livestock product brands (such as Iberian pigs, Wagyu beef, mature cheese, etc.) and their process from the production site to the table. It also explores the differences in meat parts, the purpose of specialized feeding and management, brand setting and marketing methods. Through the understanding of specialty livestock product brands, it provides feedback on personal goals for future learning in the livestock industry. Mainly based on course explanations plus multimedia, product actual comparison teaching and testing. The course will also explain the management, sensory analysis and certification classification of the livestock products industry, giving students a deeper understanding of livestock product-related industries.
The purpose of the practical course planning is to allow students to have on-site contact with brand products, learn sensory analysis, and conduct in-depth comparisons and discussions on differences between livestock product brands; students will use group learning and special reports as the mode of practical courses to guide students' understanding of the livestock industry and enhance their learning motivation. Through problem-based learning (PBL), students are encouraged to think and respond in class, and discuss the possibilities of product development together. Practicing sensory analysis and difference discussion, focusing on feeding management, flavor senses, brand operation and marketing methods, to understand the infinite possibilities of the livestock industry. At the end of the semester, a thematic analysis report and a report on suggested improvement plans must be completed so that students can better understand the brand value of livestock industry management.

1. 柯文慶、張献瑞、紀學斌。2006。食品品質管制。富林出版社。台中。ISBN-10:957-29850-8-3。
2. Sutherland J.P., Varnam, A.H., Evans, M.G.. 1986. A Colour Atlas of Food Quality Control. 華香園出版社 。台北。
3.區少梅。食品感官品評學。華格納出版社 。台北。
4.自編教材。

1. Ke Wenqing, Zhang Xianrui, Ji Xuebin. 2006. Food quality control. Fulin Press. Taichung. ISBN-10:957-29850-8-3.
2. Sutherland J.P., Varnam, A.H., Evans, M.G.. 1986. A Color Atlas of Food Quality Control. Huaxiangyuan Press. Taipei.
3. Ou Shaomei. Food sensory evaluation. Wagner Verlag. Taipei.
4. Prepare your own teaching materials.